Gently melt the white chocolate over a Bain Marie. Mix the cream cheese, sour cream, eggs and sugar together and then add the stem ginger. Fold the chocolate into the cheese mix carefully, do not over mix. Make the base by blitzing up the biscuits with the sugar and then using enough melted butter to bind. Press this mix into your tray to form a layer 5mm deep and chill until set. Pour the cheesecake mix on top and bake at 170 degrees Celsius for 40-60 minutes.

Serve with caramel bananas, deep fried mint and a small ramekin of ginger cream.
CARAMEL BANANAS

Make a caramel with sugar and water in the normal way taking it to a medium dark colour. At this stage stop the cooking process by adding cold water. Add enough water to achieve a caramel with a light coating consistency, then cool. Add sliced banana to order and coat in the sauce, garnish the top of the cheesecake as shown.